Monday, August 9, 2010

Recipe: Thai Style Pork Stew

This is a great slow cooker recipe to add to your collection and everyone really does need a few slow cooker they are really handy in certain situations!   I am always on the lookout for a good recipe that doesn't involve a can of cream of mushroom or chicken soup.   This one really fits the bill.   I was worried about making a Thai-Styled dish that cooks in teriyaki sauce for 8 hours but I trusted the reviews and doubled the sauce (it is reflected in the recipe below).   The original recipe also had bell peppers in the mix and I mixed it up by adding a slew of veggies at the end... it was well worth it and I will add even more next time.    One thing I would suggest is right after stirring in the peanut butter to taste it and see if there is enough peanut flavor... next time I think I will bump up the peanut butter an additional 2 tablespoons to get a bit more peanutty flavor. 

Thai-Style Pork Stew
Adapted from Cooking Light, original recipe here

2 pounds boned pork loin, cut into 4 pieces
1/2 cup teriyaki sauce
4 tablespoons rice or white wine vinegar
2 teaspoon crushed red pepper
4 garlic cloves, minced

1 onion chopped
1/2 cup creamy peanut butter
4-5 cups mixed cut veggies, we used cabbage, snow peas, broccoli and green beans, blanched

Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through onion) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 6-8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork and veggies and cook for another 15-30 minutes.  Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

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